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1
Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with nonstick cooking spray.
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2
In a large bowl, whisk together the eggs with the milk and baking mix.
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3
Stir in the reserved au gratin and ham.
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4
Pour the mixture into the skillet.
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5
Place in the oven and continue to cook until the center is firm and the top is golden, 20 to 25 minutes.
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6
Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
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7
In a small pot, heat the milk with the thyme over medium-low heat until hot.
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8
In a medium saucepan over medium heat, melt the butter with the canola oil.
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9
Add the garlic and cook 1 minute.
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10
Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes.
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11
Slowly whisk in the hot milk.
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12
Bring the mixture to a simmer and cook until very thick.
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13
Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
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14
Coat the bottom of the prepared baking dish with a thin layer of the sauce.
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15
Place one layer of carrots slightly overlapping in the bottom of the baking dish.
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16
Top with an overlapping layer of the parsnips.
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17
Pour a third of the sauce over top.
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18
Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
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19
In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste.
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20
Evenly sprinkle over the top of the gratin.
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21
Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours.
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22
If the top begins to brown too quickly, cover with foil.
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23
Let rest for 10 minute before serving.
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24
Preheat the oven to 325 degrees F.
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25
Place the ham in a roasting pan fat-side up.
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26
Score the fat with a crisscross pattern.
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27
Cook the ham for about 1 hour to allow the scored fat to open up.
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28
In the meantime, in a small saucepan over medium heat, stir together the brown sugar, apple jelly, mustard, vinegar, ginger and garlic along with 2 tablespoons water.
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29
Bring to a simmer and cook for about 2 minutes until it has a smooth syrupy consistency.
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30
Remove the ham from the oven.
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31
Generously brush the ham with half of the glaze.
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32
Place back in the oven and bake an additional 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes.
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33
If the ham starts to get too brown, cover with foil.
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34
Remove from the oven, cover and allow the ham to rest for 30 minutes before slicing and serving.
